Carrot Cake Baked Oats

Breakfast & Brunch

Carrot Cake Style Baked Oats




Carrot cake baked oats melissa hemsley

This Carrot Cake Baked Oats recipe is basically porridge (with a bit more going on). Baked in the oven so you can get on with your morning & enjoy this when it’s ready & golden on top. This simple recipe is flexible, comforting & delicious with easy to get ingredients. You can adapt this to be plant based & if your oats are gluten free then it’s naturally gluten free so a welcoming recipe for everyone. Also feel free to swap oats for quinoa or buckwheat flakes.

Warming spices, pistachios & raisins really make this extra special so get your spice cupboard involved here for that carrot cake feel or if you have a chai spice mix, a little would be delicious in the batter. If you don’t have a carrot, grate in ½ an apple instead.

Head here for a quick video on how to make them.


  1. Preheat oven 180C fan and grease a small ovenproof dish or ramekin with butter or coconut oil
  2. Mix all the ingredients together in a bowl then transfer into the dish and bake for 25 minutes or so until golden at the edges.
  3. Once out the oven, wait for 10 minutes or so to cool then dollop with yoghurt and a little extra honey or maple syrup if you like, enjoy straight from the dish.


40g rolled oats / quinoa flakes/ buckwheat flakes
1/2 small ripe banana, mashed
1 small carrot, roughly grated
¾ tsp baking powder
1 tbsp maple syrup or honey
120ml your fave milk or mylk
Couple tbsps chopped walnuts/pistachios
Couple tbsps raisins / dried fruit /dates
Carrot cake spices – or do 1.5 tsp chai spices:
1 tsp ground cinnamon
¼ tsp ground ginger / nutmeg / mixed spice
½ tsp vanilla extract
Tiny pinch salt
To top:
Thick yoghurt – I used Greek style, use your fave dairy free alternative if you like
Extra chopped and dried fruit

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